This is a beautiful way to serve flank steak. It is much more tender than the average flank steak, the flavors are fabulous, and it looks so lovely. It's a delightful recipe to prepare when you are entertaining.  

 

Yield 4 servings 

 

Flank Steak 

1 flank steak

2 red bell peppers

⅓ cup pesto, homemade or store-bought

Salt and pepper

3 Tbsp olive oil

Kitchen Twine

 

1 shallot, finely chopped

1 jalapeño chili, finely chopped

2 cloves garlic, finely chopped

⅓ cup red wine vinegar

1 tsp salt

½ cup cilantro, roughly chopped

¾ cup flat-leaf parsley, roughly chopped

2 Tbsp. fresh oregano, finely chopped

¼ tsp red pepper flakes

½ cup olive oil

 

Preheat oven to 350℉

 

Roast the bell peppers on a grill or the open flame of a gas stove while consistently turning them over. Once they are completely charred on each side, transfer them to a paper bag and let them rest for 10 minutes. Remove the peppers and pull off all the charred skin and remove the veins and seeds inside. 

 

Place the flank steak on a cutting board. Using a sharp knife, butterfly the steak an inch at a time by cutting horizontally from the top to the bottom while keeping your knife level with the board. Fold the top half back and continue cutting from the top to bottom and again folding it back. Continue this process until the steak opens up flat while leaving a small seam un-cut. 

 

Salt and pepper both sides of the butterflied steak. 

 

Spread the pesto on the inside of the butterflied steak. Next, place the roasted bell peppers, slicing them to make them fit. Roll the steak, starting from the long side, and tie the kitchen twine around the steak to hold it together. 

 

In a skillet on medium-high heat, warm the oil. Place the stuffed steak, seam side down, and sauté until brown on the bottom. Turn the steak over and brown the second side. 

 

Lastly, place the browned steak on a baking sheet with a wire rack and place it in the oven. Cook for 30 - 40 minutes or until done to your liking. Use a meat thermometer to check the temperature for doneness.

 

To make the chimichurri, in a small bowl combine all of the ingredients except the oil. Slowly drizzle in the oil while whisking. Let the mixture sit for 30 minutes at room temperature. 

 

Once the flank steak is done, remove it from the oven, tent the meat, and let it rest for 10 minutes. Slice the steak and serve with the chimichurri. 

 

Just Salt It, and enjoy!